Brussel sprouts are a good source of potassium, folic acid, Vitamin A and Vitamin C and are well known for their cancer fighting properties. With only 35 calories for a ½ cup serving they are also a dieters delight.
Thoroughly wash 1 pound of brussel sprouts, and trim the ends. Remove and yellow leaves and cut in half. If you are very particular, soak the brussel sprouts in cold water with some vinegar added to eliminate any little critters that may be lurking in the leaves.
Vinaigrette:
2 tablespoons apple cider vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
3 tablespoon minced flat-leaved parsley
Sea salt and freshly ground black pepper to taste
Prepare a vinaigrette with the apple cider vinegar, olive oil, mustard, sugar, and a pinch of sea salt and pepper. If you use a small food processor, you can put all the ingredients in the bowl and process for 1 minute.
Steam the brussel sprouts until just barely tender. The color should still be a lively light green. Remove the sprouts from the steamer and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for a few minutes, toss with some fresh parsley and lemon juice and serve warm.
Makes 4 servings.
The reason why so many people say they hate Brussel sprouts is because they have only eaten them when they are overcooked. Lightly steamed for a few minutes they are delicious. Top them with this vinaigrette and they taste even better.
ReplyDeleteThe mustard vinaigrette gives the Brussel Sprouts a nice tangy taste, just be careful not to overcook them. If you cut each Brussel Sprout in half and then quarter them before steaming they will cook faster and retain that beautiful bright green color. Sprinkle with freshly chopped parsley and a little lemon juice just before serving.
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